How To Make Risotto with Truffle and Parmesan
Discover the many delectable ways you can serve rice with our risotto and rice recipes! Rice is a versatile kind of food that you can add to almost anything and it still tastes great. You can partner rice with meat, vegetables, or seafood and it will still hold up well. You can even turn it into a dessert pudding! There are so many ways to cook this ultimate filling comfort food. Find the perfect rice dish for you with our risotto and rice recipes.
Serves:
Ingredients
- 2 cups Arborio rice
- 1 shallot, finely chopped
- 4 cups vegetable broth
- 1 cup dry white wine
- 1/4 cup truffle oil
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
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In a separate pot, heat the truffle oil over medium heat. Add the chopped shallot and sauté until translucent.
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Add the Arborio rice to the pot and stir for about 2 minutes, making sure the rice is well coated with the oil.
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Pour in the white wine and stir until it is absorbed by the rice.
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Begin adding the vegetable broth, one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next.
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Continue this process until the rice is cooked al dente, with a creamy texture. This should take about 20-25 minutes.
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Remove the pot from heat and stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
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Cover the pot and let the risotto rest for a few minutes.
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Serve the risotto hot, garnished with chopped parsley and more Parmesan cheese if desired.
Nutrition
- Calories : 420kcal
- Total Fat : 15g
- Saturated Fat : 4g
- Cholesterol : 15mg
- Sodium : 790mg
- Total Carbohydrates : 57g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 8g
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